PIZZA CRISPS
Fun finger food for a kids' party or a spur-of-the-moment snack...keep 'em handy in the freezer.
Provided by Betty Crocker Kitchens
Categories Snack
Time 40m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pepperoni and pizza sauce. Cook 2 to 3 minutes over medium heat until hot. Stir in Italian cheese blend and 1 cup of the Cheddar-American cheese blend until melted.
- Arrange bread slices on 2 ungreased cookie sheets. Spread generous tablespoon of beef mixture on each slice. Top each with about 1 teaspoon of the remaining cheese.*
- Bake 15 to 20 minutes or until thoroughly heated and crisp. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 20 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Appetizer, Sodium 230 mg, Sugar 0 g, TransFat 0 g
PIZZA CHIPS RECIPE BY TASTY
Here's what you need: shredded mozzarella cheese, dried basil, dried oregano, garlic powder, mini pepperoni slice, salt, pepper, marinara sauce
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 32 chips
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (180˚C).
- In a medium-sized mixing bowl, combine mozzarella cheese, basil, oregano, garlic powder, salt, and pepper.
- Spoon cheese mixture into a greased mini muffin tin. Top with pepperoni.
- Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
- Cool for 10 minutes.
- Serve with marinara sauce, if desired.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
SUPER CRISPY THIN PIZZA CRUST
Yum yum! if you're looking for a crispy thin crust pizza that holds up under the pressure of your favorite toppings look no further! Make sure you get a pizza stone, they help make a crispier crust. You can get one at Target for 25-30 bucks and they're totally worth it.
Provided by catalinacrawler
Categories Breads
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat pizza stone in oven at 500°F.
- Warm water for 20 seconds in microwave.
- Dissolve yeast and sugar in water; allow to rest for 8 minutes.
- In the meantime, combine flour, salt and Italian seasoning.
- Pour yeast over flour mixture and mix well with a heavy spoon.
- Add 1 tbsp flour if needed.
- Turn dough on to a floured surface and knead for 2 minutes.
- Dust more flour on surface if needed .
- Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
- Cut off any excess edges to make a neat circle.
- Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
- Bake at 500°F for 4 minutes.
- Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
- Return to oven for 6-8 minutes.
- Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
- chopped basil.
- minced garlic.
- pepperoni.
- cheese.
- (6-8) 2 tbs dollops of pizza sauce evenly spaced.
PEPPERONI PIZZA CRISPS
These thin cheese crisps baked with pepperoni are a great way to get that savory pizza flavor you crave--without the carbs. I cut the pepperoni into adorable heart shapes but you could make them any shape you want.
Provided by Elena Besser
Categories appetizer
Time 50m
Yield 12 crisps
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- On the prepared baking sheet, sprinkle the coarsely grated Parmigiano into 12 thin disks, each about 2 inches in diameter. Sprinkle the finely grated Parmigiano over the 12 disks, filling in any holes with the cheese.
- Next, top each disk with 2 pepperoni hearts. Sprinkle with the oregano and basil and bake until the cheese crisps are golden brown, 2 to 3 minutes.
- Let cool (the cheese will crisp up as it cools) then peel the crisps off of the parchment. Serve with warmed pizza sauce and enjoy.
PIZZA CRISPS
Great make ahead snack or appetizer to keep in the freezer. Take out just the number you need and bake. You can vary the ingredients depending on what you like on your pizza.
Provided by littleturtle
Categories Lunch/Snacks
Time 40m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a 10-inch skillet, cook ground beef with garlic and basil, over medium high heat, stirring occasionally, until cooked through (5-7 minutes); drain well.
- Stir in pepperoni and pizza sauce.
- Cook over medium heat until hot (3 minutes).
- Stir in Italian cheese blend and 1 cup cheddar-American cheese blend, stirring until cheese melts.
- Arrange bread slices on 2 ungreased baking sheets.
- Optional - Bake until crisp if a crunchier snack is desired (about 8 minutes).
- Spread a generous tablespoon of beef mixture evenly over each slice.
- Top each with about 1 teaspoon of the remaining cheese.
- To freeze for later use - Place in freezer on baking sheets and leave until frozen (30 minutes); remove from baking sheets, and place in large resealable freezer bag (store in freezer up to 2 weeks).
- Bake until heated through (15-20 minutes fresh or 20-25 minutes frozen).
- Garnish with parsley, if desired.
- Serve warm.
Nutrition Facts : Calories 44.9, Fat 3.3, SaturatedFat 1.2, Cholesterol 11.2, Sodium 40.9, Carbohydrate 0.8, Sugar 0.6, Protein 2.8
AVOCADO PIZZA CRISPS
Make a simple wholemeal pizza base then pile on the toppings - this easy, healthy version is vegan, low in calories and packed with four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 43m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Heat the oil in a non-stick pan and fry the pepper for 5 mins, stirring every now and then until softened. Add the garlic, stir well and remove from the heat. Stir in the cherry tomatoes.
- Meanwhile, make the base. Tip the flour into a bowl with the baking powder. Mix 80ml water with the oil, then add to the flour and stir in with the blade of a knife. Set aside for 5 mins.
- Cut the dough in half and knead on the work surface until smooth - you shouldn't need to add any extra flour. Roll out to a very thin 20cm circle, then lift onto the baking sheet. Do the same with the other half of the dough. Bake the two bases for 8 mins, then turn them over and top with the pepper and tomato mixture. Return to the oven for 10 mins more.
- Toss the avocado, rocket, onion and olives with the balsamic vinegar. Remove the bases from the oven and squash the tomatoes a little to fill any areas that aren't covered with the topping. Pile the avocado mixture on top and eat while still hot.
Nutrition Facts : Calories 485 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 8 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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